tupikechakula
🔥 Why You’ll Love This Dish
If you love simple, bold, no-fuss dinners, this dish is a game changer. Cassava (also known as yuca) is hearty and filling, pairing beautifully with garlic butter-seared beef for a flavor-packed, satisfying meal. Plus, it’s gluten-free, budget-friendly, and easy to customize with herbs and spices you love.
🥥 Coconut Cassava & Beef (Serves 4–5)
🛒 Ingredients
• 700g beef, cubed (sirloin, chuck, or stew cuts)
• 1kg cassava, peeled and cubed
• 1½ tbsp cooking oil (for searing)
• 1½ tbsp ginger-garlic paste (or ¾ tbsp each minced garlic and ginger)
• 1 small onion, finely chopped (optional but recommended)
• 1½ tbsp butter
• 400ml (1 can) coconut milk
paprika
• ½ tsp turmeric (optional – for colour and warmth)
• Salt and black pepper, to taste
• Chopped spring onion, coriander, or parsley for garnish
• 1 cup chopped green or red pepper for a subtle kick
👩🏽🍳 Cooking Method
1. Boil the Cassava
- Peel and cube cassava.
- Rinse and boil in salted water with 1½ tbsp lemon juice until tender (about 20–25 minutes). Drain and set aside.
2. Sear the Beef
- In a large pan, heat 1½ tbsp oil.
- Sear the 700g beef for 5–7 minutes until nicely browned.
- Season with salt and pepper.
3. Add Aromatics
- Add the chopped onion and cook until softened (2–3 mins).
- Stir in ginger-garlic paste, and cook for another 2 minutes until fragrant.
- Optional: Add ½ tsp turmeric for warmth and golden colour.
4. Simmer with Coconut Milk
- Pour in the 400ml coconut milk and about ½ cup water.
- Add the chili if using.
- Stir well, bring to a boil, then lower the heat.
- Cover and simmer for 45–60 minutes, until the beef is tender and the sauce has thickened.
5. Add Cassava & Finish
- Gently fold in the boiled cassava.
- Add 1½ tbsp butter and simmer for another 5–10 minutes to allow the cassava to soak up the coconut flavours.
- Adjust salt and pepper to taste.
6. Garnish & Serve
- Sprinkle with spring onion, parsley, or coriander & enjoy!
